CRISPY CHICKEN THIGHS WITH BUTTERNUT SQUASH AND ESCAROLE
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Place a baking sheet on the top oven rack and preheat to 475 degrees F. Season the chicken thighs with salt and pepper; arrange skin-side up on the hot baking sheet, leaving some space between each piece. Bake until the chicken is cooked through and the skin is crisp, 25 to 30 minutes.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the squash, leeks and 1/2 cup water. Cover and cook until the squash is almost tender and the leeks are softened, 6 to 7 minutes. Add the sage, escarole and 1/4 cup water; season with 1/2 teaspoon salt and a few grinds of pepper. Cover and cook until the escarole is wilted, 6 to 7 minutes.
- Gently stir the mustard and maple syrup into the skillet. Season with salt and pepper. Serve the chicken with the squash and escarole.
Nutrition Facts : Calories 560, Fat 31 grams, SaturatedFat 8 grams, Cholesterol 216 milligrams, Sodium 647 milligrams, Carbohydrate 29 grams, Fiber 6 grams, Protein 41 grams, Sugar 8 grams
SKILLET HOT HONEY CHICKEN WITH HEARTY GREENS
Requiring just one pan, this recipe yields supremely crisp, juicy chicken thighs and hot honey schmaltz, which serves as a warm vinaigrette for sturdy greens and a sauce for your - let's say it again - supremely crisp, juicy chicken thighs. Squint and the flavors are reminiscent of fried chicken with a side of braised collards: Crackly chicken cozied up next to spicy, tangy and a little-sweet greens fortified by animal fat. Make your honey-schmaltz as spicy as you wish: Green chiles will pack more heat than red.
Provided by Ali Slagle
Categories dinner, weekday, poultry, main course
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Pat the chicken thighs dry with a paper towel, then season both sides with salt and pepper. Drizzle the olive oil into a large skillet, then add the chicken thighs skin side down.
- Set over medium heat and cook, without moving them, until the skin is crisp and deep golden brown, about 15 minutes. If you can't stand leaving the chicken untouched for this long, use your tongs to press the chicken down into the pan, which promotes even browning.
- Flip the thighs over and swirl the chile into the rendered chicken fat. Cook until the meat is cooked through, about 10 minutes.
- Meanwhile, stem and tear the hearty greens into big bite-size pieces. In a big bowl, toss them with salt and pepper.
- Transfer the chicken to serving plates, leaving the fat in the pan. Off the heat, stir the honey and vinegar into the fat until the honey's melted and everything's combined. Dress the greens with enough of the sauce to lightly coat, seasoning with salt and pepper as needed. (Feel free to eat the chile peppers or leave them behind.) Serve the chicken with the salad, spooning more sauce over the chicken and salad as desired.
Nutrition Facts : @context http, Calories 488, UnsaturatedFat 22 grams, Carbohydrate 12 grams, Fat 34 grams, Fiber 2 grams, Protein 31 grams, SaturatedFat 9 grams, Sodium 601 milligrams, Sugar 9 grams, TransFat 0 grams
CRISPY CHICKEN THIGHS WITH BACON AND WILTED ESCAROLE
A single pan leads to many wonders: crackly-skinned chicken, hardy escarole, and a touch of smoky bacon.
Provided by Alison Roman
Categories Bon Appétit Chicken Escarole Bacon Kid-Friendly Dinner Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Small Plates
Yield 4 servings
Number Of Ingredients 8
Steps:
- Season chicken with salt and pepper. Heat oil in a large skillet over medium. Place chicken thighs, skin side down, in skillet and cook, pouring off excess fat from time to time, until skin is browned and crisp, 10-12 minutes. Turn chicken over and cook until cooked through, 8-10 minutes longer. Transfer thighs to a cutting board or large plate.
- Pour off fat from skillet (no need to wipe it out) and increase heat to medium-high. Cook bacon, stirring occasionally, until browned and crisp, about 5 minutes. Add shallot and 1/2 tsp. red pepper flakes and toss to coat. Add escarole in large handfuls, letting it wilt slightly before adding more. After the last handful goes in, remove pan from heat and toss greens to coat (some will be tender, some a little crunchier).
- Divide escarole among plates and top with chicken. Squeeze lemon over and top with more red pepper flakes.
CHICKEN BREAST ALA ESCAROLE
Make and share this Chicken Breast Ala Escarole recipe from Food.com.
Provided by Marie
Categories Chicken
Time 55m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix together crumbs, garlic and Parmesan cheese and set aside.
- Pound chicken breast lightly to even out thickness (not too thin).
- Dip chicken in egg, then in flour.
- Saute in 2 T oil in large skillet over medium heat for 3 minutes on each side until lightly browned.
- Add half of escarole to skillet, sprinkle with half of bread crumb mixture.
- Add remaining escarole and bread crumbs.
- Pour in broth, then drizzle with remaining olive oil.
- Simmer, covered on low about 15 minutes, until escarole is wilted and chicken is done.
CHICKEN WITH WHITE BEANS AND ESCAROLE
This dish has a true Tuscan flavor. Easy to make and delicious enough to impress your best company. Goes great with a salad and some crusty bread.
Provided by neona503
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- - boil water and cook pasta noodles. after you drain them add a little butter to the noodles to keep them from getting sticky.
- - wash chicken and pat dry. salt and pepper chicken on both sides.
- - heat olive oil in large saute pan until shimmering.
- - add chicken and brown for five minutes on each side. remove chicken to plate and let rest.
- - drain pan of most of the chicken fat and return to med-low heat. add diced onion. after onions turns opaque, add garlic. cook until fragrant, about one minute.
- - add chopped escarole to onion mixture and saute until wilted, about three minutes.
- - add white beans, wine and chicken stock. also add sage and red pepper flakes. up heat and simmer five minutes until slightly reduced.
- - return chicken thighs to pan. put lid on pan and turn heat to med-low. if you need to you may add more broth or wine. you want there to be a sauce for the noodles.
- - after about ten minutes flip chiken thighs and put lid back on. simmer ten more minutes.
- - remove lid and add sherry. simmer on low five more minutes and check thighs for doneness. may take a few minutes more depending on their size. serve over buttered bow-tie pasta with grated parmesan to garnish.
Nutrition Facts : Calories 671.7, Fat 23.4, SaturatedFat 6, Cholesterol 144.6, Sodium 197.4, Carbohydrate 76.1, Fiber 8.7, Sugar 3.3, Protein 34.6
PAN-ROASTED HALF BONELESS CHICKEN WITH SAUTéED ESCAROLE
This is one of those dishes where patronizing a local butcher, instead of a chain grocery store, will mean success. To halve and bone a couple of chickens is not an easy task, so leave this to the experts. Be specific with your butcher: request boneless chicken halves, meaning the first joint of the wing is clipped off and the only bone in the bird is the one that attaches the lower part of the wing to the breast, also known as an "airline." As an alternative, buy boneless chicken parts. There aren't a lot of ingredients to this dish; it really is all about the quality of chicken and a couple of well-seasoned cast-iron skillets. To get the super crispy skin, it is imperative that the chicken lies flat in the pan. Serve this with Roasted Garlic Mashed Potatoes (page 193) for a perfect Sunday supper.
Yield serves 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 450°F.
- Place two cast-iron or heavy-bottomed ovenproof skillets over high heat; cast iron will yield a crispier skin. Season the chickens generously with salt and pepper; you should see the seasoning on the meat. Coat each pan with 2 tablespoons of canola oil. Once the oil is shimmering, lay the chicken halves in the pans, skin side down. It's super important to make sure the chicken lies flat and all of the skin is in contact with the pan. Cook until the skin starts to brown, 3 to 5 minutes. Do not move the chicken or the skin will tear. Transfer the pans to the oven and roast until the juices run clear when the meat is pierced with a knife, about 20 minutes.
- Meanwhile, cut the escarole lengthwise through the core and then crosswise into 1/2-inch-wide strips. Put the escarole in a large bowl of water. Swish the water around; sand will fall to the bottom of the bowl. Lift the escarole out with your hands and put it on a kitchen towel to dry; you should have about 5 quarts of escarole. It might seem like a lot, but trust me, it cooks down dramatically.
- Put a large pot or skillet over medium heat and coat with the olive oil. When the oil is shimmering, add the garlic and cook, stirring, until golden, about 30 seconds. Raise the heat to high and add several handfuls of the escarole, stirring to coat with the oil. Cook, stirring occasionally, until the escarole starts to wilt. When there is more room in the pan, add the rest of the escarole. Cook until most of the liquid is evaporated, about 5 minutes. Season with salt and pepper.
- Transfer the chicken to a warm platter, skin side up. To make a quick pan sauce, pour out the excess fat from the pan drippings. Place the pans over two burners set on medium-high heat. Add 2 tablespoons wine to each pan. Using a wooden spoon, scrape up the brown bits stuck to the bottom of the pan. Add 1 tablespoon butter to each, stirring to melt, and sprinkle with parsley.
- To serve, divide the escarole among 4 plates and lay half a roasted chicken on top, skin side up. Drizzle the pan sauce on top.
BRAISED CHICKEN WITH ESCAROLE AND SICILIAN OLIVES
Provided by Kay Rentschler
Categories dinner, weekday, main course
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Trim chicken thighs of excess fat, and dry well on paper towels. Heat 10-inch nonstick skillet over medium heat for 5 minutes. Place chicken in skillet, skin-side down, and sear until skin is well-browned, about 5 minutes. Turn thighs with tongs, sprinkle with salt and pepper, and sear until second side is golden, about 3 minutes more.
- Pour off fat. Reduce heat to low, add olive oil, and half of the sliced garlic, shallots and the herbs, and sauté until soft and fragrant, about 40 seconds. Add wine and chicken broth, cover, and simmer 7 minutes. Turn chicken, and simmer until meat pulls easily from bone, about 7 minutes more.
- Transfer chicken from skillet to plate. Add remaining garlic, shallots and herbs, olives, escarole and lemon juice to skillet. Sprinkle with salt and pepper, increase heat to medium-high, and cover. Steam escarole until it wilts, about 5 minutes.
- Return chicken to skillet on top of escarole. Add butter, increase heat to high, and simmer until butter melts and sauce has emulsified slightly. (If sauce appears thin, transfer escarole and chicken to warm platter, then boil sauce until it has reached a pleasing consistency.) Taste to correct seasoning. Serve immediately.
Nutrition Facts : @context http, Calories 600, UnsaturatedFat 28 grams, Carbohydrate 9 grams, Fat 47 grams, Fiber 2 grams, Protein 35 grams, SaturatedFat 15 grams, Sodium 671 milligrams, Sugar 2 grams, TransFat 0 grams
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